Big batch Moroccan chiliBy Chatelaine
Two recipes in one, this 45-minute chili is a speedy weeknight dish that doubles as a comforting Moroccan shepherd's pie with just two extra ingredients.
- 2 tbsp olive oil
- 2 small onions , thinly sliced
- 2 tbsp cumin
- 1 tbsp coriander
- 1 tsp pumpkin pie spice
- 1 tsp salt
- 750 g lean ground beef , or lamb
- 2 796-mL cans diced tomatoes
- fresh pepper , to season
- 2 diced zucchini
- 2 540-mL cans chickpeas , drained and rinsed
- 1/2 cup grated cheddar
- 1/2 cup sour cream
- 1/4 cup chopped chives
- HEAT a large pot over medium. Add olive oil, then thinly sliced onions. Cook until onion starts to soften, about 2 min. Add cumin, coriander, pumpkin pie spice and salt. Cook 1 more min. Crumble in beef or lamb.
- DRAIN one can diced tomatoes. Add to beef, along with second can diced tomatoes, not drained. Season with fresh pepper. Boil, then reduce heat to medium. Simmer, uncovered,until beef is cooked through, 12 to 15 min. Add zucchini and chickpeas. Cook until zucchini is tender, 15 more min.
- SCOOP half of chili into 4 bowls. Serve with sour cream, grated cheddar and chives. Cover and refrigerate remaining chili for Moroccan Shepherd’s Pie.
Pumpkin pie spice is a blend of sweet spices that we use as a shortcut for Moroccan seasoning. All out? Mix 1/2 tsp cinnamon with 1/4 tsp ginger and a pinch each of nutmeg, cloves and allspice.
Yes, this recipe makes a lot. If you’re not crazy about eating chili all week long, and don’t have room in the freezer – use the leftovers in our Moroccan shepherd’s pie.
Nutrition (per serving)
- 32 g,
- 32 g,
- 28 g,
- 8 g,
- 852 mg.